Preheat oven to 300 degrees F.

Dry the lamb shanks well. Season with salt and pepper.

Prepare a medium-large cast iron pot – heat olive oil on medium-high heat. Add in the lamb shanks and sear on all sides until golden brown, about 10-15 minutes total. Remove the shanks and lower the heat to medium.

Add in the onions, carrot, garlic, all of the spices, and salt and pepper, and saute for about 6-7 minutes. Be sure to scrape the pan with your wooden spoon to get up all the good brown bits at the bottom. Deglaze the pot by adding in the sherry and red wine, scraping up any additional brown bits. After about 3 minutes, add in the veal stock, and the veal. Bring the liquid to a simmer and cover. Transfer the pot into the oven, and cook until the meat is tender, which will be 3 hours. Stir and taste the liquid about every hour, and be sure to adjust salt and pepper accordingly.

I like to do this at least a day or two ahead of time because it will keep very well. The longer you leave it the more it all soaks up the flavor!

Serve!